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espresso banana muffins

I adapted this recipe from Heidi Swanson’s cookbook: Super Natural Cooking: Five Ways to Incorporate Whole and Natural Ingredients into our Cooking. These turned out moist and delicious. I love the coffee, chocolate, banana and toasted nut combination. These are great for breakfast or as a mid-day snack with, what else, coffee. Yum…

Combine the flour, baking powder, salt, 3/4 cup of the walnuts, espresso powder and chocolate chips (if using) in a bowl and whisk to combine.

In a separate large bowl or stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla and banana extracts, buttermilk and mashed bananas. Add the dry ingredients and stir just until mixed.

Spoon into the prepared tuns and top with the reaming 1/2 cup walnuts. Bake until golden brown, about 35 minutes. Cool in muffin tin for 5 minutes before turning out onto a wire rack to cool completely. Yield: 18 muffins. Enjoy!